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Fresh Lemon Cheesecake With Frosted Grapes

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Ingredients
Digestive Biscuits - 4 ounces, crushed into fine crumbs
Butter - 2 ounce
For the Filling
Caster Sugar - 2 1/2 ounce (60 gram)
Cottage Cheese - 12 ounce (350 gram)
Egg yolks - 2
Rind of Lemons - 2
Lemon Juice - 2 teaspoons
Powdered Gelatin - 1/2 ounce (10 gram)
Double Cream - 5 fluid ounces (150 ml)
To decorate
Seedless Grapes - 4 ounce (110 gram)
Egg White - 1
Caster Sugar
Directions

MAKING
1) Into a saucepan, melt the butter and add the crushed biscuits to it
2) Mix well and spread the crumbs into a prepared flan tin and smooth out evenly
3) Into a cup, empty the gelatin and with 3 tablespoons of water stand this in some simmering water
4) Leave to dissolve
5) Into a bowl, add the egg yolks, sugar and cheese and blend well using a mixer
6) Add lemon juice, lemon rind and gelatin together through a sieve
7) Blend together till mixed
8) Whip the cream and add this to the cheese mixture
9) Pour this mixture over the biscuit base, and cover with foil
10) Chill in the refrigerator for at least 3 hours
11) Whip the egg whites
12) Coat the grapes in bunched into the egg white and then dip into the caster sugar
13) Leave them onto a greased sheet for drying

SERVING
14) Serve the cheesecake into 6 wedges garnished with the sugar coated grapes

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Cheese
Interest: 
Party, Healthy
Preparation Time: 
45 Minutes
Servings: 
6

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